Erick Loos IV
Erick is currently the Executive Chef of Luke Restaurant showing homage to the grand old Franco-German brasseries that once reigned in New Orleans. Since opening in 2007, Luke has been hailed by Condé Nast Traveler, Travel + Leisure, and The Times Picayune, which applauded Luke for its “disarmingly home-spun culinary touches and broad-shouldered dishes that satisfy something more than just an appetite."
Erick has also been at the helm of BRG catering projects such as Pigeon & Prince, BRG Hospitality's private events venue, featuring a farm driven menu with dishes that highlight local, seasonal ingredients. The name is in honor of the space’s previous incarnations as a bedsit for visiting royals and a home for carrier pigeons. Erick has orchestrated meals for heads of state, lunches with first ladies, weddings and other functions both large and small with professionalism and poise.